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4.8 from 75 votes

Chicken Burrito Bowl Meal Prep

Think of this as healthier (and cheaper!) Chipotle bowls that you can have all week long. Save time and calories here!!!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 1 ½ pounds ground chicken
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • Kosher salt and freshly ground black pepper to taste
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15.25-ounces can whole kernel corn, drained
  • ½ cup Pico de Gallo homemade or store-bought
For the chipotle cream sauce
  • ½ cup plain nonfat Greek yogurt
  • 1 Chipotle Pepper in Adobo Sauce minced
  • 1 clove garlic minced
  • 1 tablespoon freshly squeezed lime juice

Instructions

    Cup of Yum
  1. To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
  2. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  3. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
  4. Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  5. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.